Slow Cooker Beef and Barley Stew

Somehow barley makes every soup better, and it’s the same with this satisfying blend of beef, frozen and fresh vegetables, and simple seasonings.


  • Ingredients:

      • 1 T. olive oil
      • 2 lbs. boneless beef chuck roast, cut into 1″ cubes
      • kosher salt
      • freshly ground black pepper
      • 8 oz. mushrooms, cut into thin slices
      • 8 large carrots, peeled and sliced diagonally into 1/2″ pieces
      • 6 large cloves garlic, minced
      • 4 medium-large yellow potatoes, peeled and cut into 1″ cubes
      • 1 large yellow onion, chopped
      • 6 c. low sodium beef broth
      • 1 c. dry red wine
      • 1/4 c. tomato paste
      • 1 T. Dijon mustard
      • 1 tsp. dried thyme
      • 3/4 c. pearl barley
      • 1 bay leaf
      • chopped fresh parsley
  • Directions:

Heat a large skillet over medium-high heat and then add oil. Sprinkle beef with salt and pepper. Once oil is hot, sear beef on all sides. (If using a slow cooker like I own – the Cuisinart Cook Central Multi-Cooker – simply brown beef right in the cooker.) Drain off fat and transfer beef to slow cooker. Add mushrooms, carrots, garlic, potatoes, onion, beef broth, wine, tomato paste, mustard, and thyme stir well to incorporate. Then stir in barley and add the bay leaf. Cover and cook on high for 4 hours. Then turn heat to low and cook for 2 hours more. Serve hot, with fresh parsley sprinkled over the top.

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